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Topic: What is wrong with this pizza #2 (Read 2137 times)

Simple crust made with starter, flour and water½ cup starter2 cups flour1 tsp wheat maltAdd water to tacky, knead to gluten stage Refrigerate over night pull from the fridge set in proofing bowls at dinner.Drop, shape, apply toppings, and cook at high temp for supper the bottom pie got away from me for a sec or 2 its a bit over cooked, but, the burn is the 1st slice I go for

Nothing.....is wrong with either pies, all look great. Do YOU think they're lacking anything? Even the last one looks great, I like a pie being a bit done in parts, uneven so to speak, get some toasty on some and stretchy/gooey on other parts.Jon

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“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve -the Root Beer Lady

http://www.pizzamaking.com/forum/index.php/topic,6043.0.htmlThis was my last one 'Philly Cheese Pork" pizza, which was a chewy NY style crust that turned out awesome. Otherwise I like the cracker style crusts alot. Read thru Pete's DKM threads where he and others really got the process working nice. I kind rode along in their wake adding a few things. Lot's of info and pics in these threads. http://www.pizzamaking.com/forum/index.php/topic,5762.0.htmlAs far as a bigger rim, when stretching and/or rolling out your dough take care not to compress the rim and keep your toppings at least 3/4"-1" from the edge. as for over cooked, well, watch the pie obviously and getting the right temp for different styles of pies. More toppings I've found a little lower heat, longer bake, light toppings more hot and fast.

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“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve -the Root Beer Lady

Apart from cooking it for a lot less time on the second pie, I thought that you did a better covering the pizza with sauce and cheese. In your first pie, there were a lot of burnt cheese at the edge - they burned quickly because they had no sauce under them. You also had some uncovered tomato sauce on some parts of the edge, and without cheese, the pizza sauce boiled from the heat of the oven and dried out. Was the oven slightly cooler for the second pie?

Yes baked mac and cheese just what I need I tell you what, thats one I forgot all about after the cook walked out.This is the after game pizza.Basketball game tonight and a pizza after, this is the sourdough crust my kids love, and ask for all the time, Nice crunch on the outside soft but not chewy on the inside. Firm bottom no sag.

I don’t try to copy any pizza in particular just what we like to eat, I think that’s where the regional flavor comes into play,

Use local produce and goods, make what everybody likes and that’s what we eat